Flatter and longer pasta shapes tend to go best with olive oil and cream sauces; sturdier shapes go best with chunky and assertive sauces.

It's all good!

Question 4 of 20

What should you look for when buying fresh mussels?

mussels with widely opened shells

mussels that are light-colored

mussels with closed shells or shells that snap shut when tapped

When buying mussels, look for ones with tightly closed shells or shells that close when you tap them. Those shells that don't close when tapped mean the mussel is dead. Don't purchase those.

Question 5 of 20

Which type of wood should you NOT use for smoking foods on an outdoor grill?

softwoods

Never use softwoods -- like pine, spruce or cedar -- as they release resins that taint the food's taste. Opt for hardwoods or fruitwoods instead. Hickory, oak, mesquite, pear and apple all produce aromatic smoke that will enhance the flavor of your food.

hardwoods

fruitwoods

Question 6 of 20

Which of these is an 18th-century word for flattening chicken for quick cooking?

spatchcock

Spatchcock (believed to have been derived from the phrase "dispatch the cock") is a way of flattening a whole chicken by cutting out the spine before cooking.

anvil

poundeyre

Question 7 of 20

What salad dressing gets its name from a region that's popular among outdoors enthusiasts?

ranch

Thousand Island

The Thousand Island region in upstate New York is known for its good hunting and fishing -- and salad dressing.

green goddess

Question 8 of 20

A basic pesto sauce consists of basil, Parmesan, olive oil, salt and:

pepper

tomato paste

pine nuts

Pine nuts are an essential ingredient in any basic pesto recipe.

Question 9 of 20

What's a mycophile?

wine connoisseur

edible mushroom hunter

A mycophile is someone who hunts edible wild mushrooms. The word comes from the Greek "mykes" (meaning "fungus") and "philos" (meaning "loving)".

person who loves wild game

Question 10 of 20

What's the hand test used for in grilling?

It determines the heat of coals.

The hand test is used to estimate the temperature of charcoal when grilling. Hold your hand 4 inches (10 centimenters) above the coals. If you can hold it there for five seconds before the heat forces you to pull it away, the coals are at medium-low heat. Four seconds equals medium heat, three seconds equals medium-hot heat and two seconds means the coals are at high heat.

It's used to test the doneness of meat.

It's a method of determining the difference between chicken and burgers when cooking in the dark.

Question 11 of 20

When a recipe calls for wine, most cooks avoid using cooking wines because they contain what?

salt

Products labeled as cooking wines contain salt. Most cooks use a regular wine for their recipes.

too much alcohol

fat

Question 12 of 20

What is the soft-ball stage of syrup?

The syrup can be rolled into a ball that gives some resistance when pressed.

The syrup can be rolled into a ball and flattens easily when pressed.

At the soft-ball stage, the syrup can be rolled into a soft ball and flattened when removed from cold water.

The syrup can be rolled into a ball and does not flatten when pressed.

Question 13 of 20

Which of the following should you avoid marinating overnight?

chicken

pork

fish

Fish and vegetables should only be marinated for short periods of time, since they don't need tenderizing.

Question 14 of 20

What is a quick fix if your rice is too wet?

Turn up the heat.

Stir the rice.

Uncover the pot.

If the rice is too wet, uncover the pot and cook over low heat to gently evaporate the extra water.

Question 15 of 20

What degree is required to smoke meat?

150-200 degrees Farenheit (66-93 degrees Celsius)

Smoking may take several days at temperatures around 150 degrees to 200 degrees Farenheit (66-93 degrees Celsius).

250-300 degrees Farenheit (121-149 degrees Celsuis)

350-400 degrees Farenheit (177-204 degrees Celsius)

Question 16 of 20

What type of sauce is best for long, narrowly shaped pasta?

oil-based sauces (thin and smooth)

Thin and smooth sauces are favored by long and narrowly shaped pastas like spaghetti and vermicelli.

thick sauce that contains chunks of meat

Either is best.

Question 17 of 20

Which of the following is a suitable substitute for oil in some bread recipes?

milk

margarine

applesauce

Applesauce will work in recipes for quick breads, muffins and other cake-like baked goods.

Question 18 of 20

What is poaching?

quick boil

dry broiling

slow simmer

Poaching is a technique of cooking food slowly in a simmering, but not boiling liquid.

Question 19 of 20

What is mincing?

make shallow cuts in the surface of the food

cut food in fine pieces

Mincing is cutting food into very fine pieces.

cut food lengthwise in thin strips

Question 20 of 20

When doubling a recipe which of the following should you NEVER double?

flour

alcohol

Alcohol can overpower the other flavors of the dish so you should not double it in a recipe. Use 1.5 times the amount instead.